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Houston, TX
Just your atypical hispanic male living in the big city

Saturday, July 14, 2012

Bangers and Mash - Part One

Well for me, I do love some sausage. I try to come up with different ideas in preparing this great comfort food. We normally like to grill sausages. Maybe have it as part of a sandwich or serving it with grilled vegetables. Sometimes, though, having it with a sauce is equally delicious. I have seen many shows that demonstrate their own renditions of the traditional dish of Bangers and Mash.

I really try to make dishes different and there is no exception with this traditional dish. Using gourmet sausages is a nice twist. At your local grocery store, you may even find high quality sausage with venison, turkey, ostrich and other such unique meats. For this dish, I am using a chicken with poblano pepper. Now for some cooking!


1 package of gourmet sausage (chicken, venison etc)
1 tbsp salted butter
1 tsp olive oil
1 large red onion, diced
1 tbsp minced garlic
1 cup chicken stock (or broth)
1 cup white wine
1 tbsp fresh ground pepper
1 tbsp sea salt
3 cups spinach
1/2 cup heavy cream (if none, milk is ok)
1 tbsp Herbs of Provence
Additional salt and pepper to taste
1 tbsp cornstarch

First, start by taking out the sausage and cleansing with regular warm water. I am a strong believer in trying to rinse out any preservatives etcetera. Put this off to the side.

In a separate large pan, place the salted butter and olive oil, allowing the butter to melt and "meld" with the olive oil. Once butter has melted, add the diced red onion. Cook until translucent (off white...not light brown). Add the garlic to the cooking onions. Allow to cook for a minute or two.


Add the whole sausage to the cooking onion and garlic mixture. Placing it atop the onions.

Add the white wine and chicken stock to the sausage. Keep in mind, you will have this in high heat, bringing the cooking sausage to a boil. Also, add salt and pepper to the cooking sausage.


Allow the sausage to cook in high heat until the liquid is starting to boil. Once it is boiling, reduce the heat and continue to cook for about 20 - 30 minutes.

Now add the spinach to the sausage. Allow this to continue to cook until the spinach is somewhat wilted for about 5 minutes.  I don't know about you, but this is a great way to have your greens and enjoy some comfort good.


Notice that your liquid will have dissipated. If you have to, add additional chicken stock as well as some salt and pepper to taste.  Add the milk/cream and continue to cook for about 2 - 3 minutes.

After you have allowed the milk to cook, check to see about the thickness of your sauce. Make a slurry of cornstarch and some water. Add to the sauce. Continue to stir to mix and hopefully it becomes thick. Take the  sausages and slice them. Once sliced, place back into the sauce and allow it to continue to cook.

Keep in mind that I made cheesy garlic mashed potatoes. It's rather easy. Just boil a mixture of red and russet potatoes. Remove the water. Add a stick of butter along with garlic powder, salt, pepper and monterrey jack cheese.

This is one way to make your Bangers and Mash. There are many ways in which you can make this great dish really different. Enjoy this dish anytime!


  1. Bangers and mash always sounds appealing to me - although I don't think I've ever had it. I've never seen it with spinach before, but that's a great way to add more nutrition and transform it from basic meat and potatoes.

    1. I find that normally it doesn't have a sauce. I tend to agree that you need the nutrition, but its easier to have your greens and not use up another dish (salad bowl) to go with your main course! :P